The recipe for brioches by pastry chef Roberto Miranti from Turin. For an extraordinary homemade breakfast. But also to make a donation to the Amedeo di Savoia hospital in Turin by winning a giant Easter egg from the master pastry chef. that's how
In these quarantine weeks, how many of us have not tried to try out recipes that are a little more elaborate than usual? Time is running out, Mondays have become Sundays, Fridays, the day of joy of the collective weekend, a day like any other.
We asked Roberto Miranti the recipe of its delicious Brioches, to be prepared at home for a special breakfast, just like the one we used to make in the pastry shop just a few weeks ago.
Ingredients
500 g Manitoba flour (strong flour)
95 g ointment butter
95 g sugar
25 g honey
3 eggs + 1 yolk
50 g lukewarm water about 28/30 °
20 g brewer's yeast
5 g salt
Prepare 165 g of butter separately for lamination
Method
Put all the ingredients in the mixer except water and brewer's yeast.
Turn for a minute to mix the ingredients, then add the yeast that you have previously dissolved in water.
Turn for about 25-30 minutes until the dough is smooth.
Take the dough, pour it, cover with plastic wrap and allow to cool in the refrigerator for at least 30-40 minutes at 4 ° -5 °
In the meantime, work the butter in a planetary mixer, roll it up and create a rectangular pan with the help of a rolling pin and put it in the refrigerator.
Take out of the refrigerator 10 minutes before lamination.
Then incorporate the butter, closing in a bundle, flatten the dough with a rolling pin and laminate giving 3 folds as desired with a 3-4-3 or 4-3-3 sequence. After each fold, refrigerate 30-40 minutes, covering with plastic wrap.
Roll out the dough to 3.5 mm, cut into a triangle, let rise, remembering that the dough must triple.
Tip: if desired, they can be rolled and frozen and left to rise in the evening for the following morning.
Bake at 180 ° for about 15-18 minutes, fan oven.
Roberto Miranti, from Turin, he approached the world of pastry from a very young age. Already at the age of thirteen he worked in the laboratories, learning the secrets of this art and experimenting with ingredients and techniques.
His is a true and authentic passion, pastry is his life. With its innovative recipes, it takes part in international competitions and competitions, important awards in Basel, Rimini and the Coupe du Monde de la Pâtisserie in Lyon, with the Torta Incantesimo, a chocolate mouse with exotic mango, mandarin and passion fruit jelly.
In Turin Roberto Miranti has opened two rooms: the Orsucci pastry shop, in via Borgaro 65, and the Cupido pastry shop, in via Salbertrand 41.
In these days of emergency, he launched a charity initiative on Facebook dedicated to Easter. He prepared a giant decorated chocolate egg to thank the hospital staff who have been working unceasingly for weeks. Here's how it works: fundraising dedicated to the Amedeo di Savoia hospital in Turin. After the donation you will have to send a screenshot via Messenger and among all those you send will be drawn one that will take the giant egg home.
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